Most of the time I’m a couple of steps behind the baking trends. Sometimes I catch up sometimes I don’t. This isn’t the typical time of year for Red Velvet, the cycle now is all about pastels, and springy kinda stuff. I’m cool with that but I did want a velvet cheesecake, just not red. One because I don’t think red velvet fit’s the season it seems too heavy and second, the Apple Crisp Queen is allergic to Red Dye #40. What’s a cheesecake loving Mommy to do? She tries for pink velvet. Keyword, tries. I used pink dye but with the cocoa it’s a deep, brownish pink. Now I’m on the hunt for a white cocoa and not a hot chocolate mix to substitute for the cocoa in the traditional recipe.
Oh one more thing, this cheesecake isn’t to be called “Pink Velvet”. Charisse wants it called, “Pink Champagne” since I’m revamping it so she can eat it. Just so you don’t think it’s one of my liquor induced creations it’s not, there’s isn’t a drop of champagne in it. But if that’s what she wants to call it, I’m not complaining.
Now, lest I be marched into a field at dawn, and be forced to watch geckos frolicking merrily, I have been sworn to secrecy about the recipe. And you know it doesn’t matter where the recipe comes from, baking a cheesecake is nerve wracking. Or is it just me? I do want to share a cheesecake tip I ran across while surfing the net. You know there’s the whole water bath or no water bath thing. Well this kind soul who’s name I can’t remember nor the name of her blog makes this suggestion. Do the water bath and instead of wrapping the spring form pan in foil to prevent water from seeping in, use a turkey bag. No chance of leaking at all. Pretty nifty huh? And for the record I didn’t have any turkey bags on hand and didn’t feel like going to the store so I wrapped my pan in foil.
Since there isn’t any champagne in the cheesecake, wouldn’t a nice cold glass of pink champagne be perfect with this? Maybe even Moscato, yum! Charisse’s Pink Velvet Champagne Cheesecake came out just fine. There was a slight crack but it was covered with the frosting. It wasn’t the bright pink that I wanted but it tastes sooo good. She had a tiny piece and so far no allergic reaction. We’re going to have to pace ourselves with this one. It’s full fat and sugar. On it’s own it’s a calorie powerhouse. Combine it with the rest of our Easter dinner and it’s a jean tightner. Hope your Easter was great.